Gluten-Free Chick-fil-A Cobb Salad
Indulge in the ultimate homemade twist on a classic favorite with this Gluten-Free Chick-fil-A Cobb Salad recipe! Perfectly crispy, golden gluten-free chicken strips take center stage, complemented by crisp romaine lettuce, nutrient-packed baby spinach, and a vibrant medley of toppings like cherry tomatoes, creamy avocado, crisp cucumber, hard-boiled eggs, smoky crumbled bacon, and shredded cheddar cheese. Topped with a luscious avocado ranch dressing, this salad offers an explosion of textures and flavors in every bite. Whether you're gluten-free or simply looking for a healthier spin on the beloved Chick-fil-A Cobb Salad, this 40-minute recipe will become your go-to for a satisfying and wholesome meal. Perfect for lunch, dinner, or meal prep, it delivers all the comfort of your favorite fast-food classic, minus the gluten!
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Recipe Information
Ingredients
- 2 pieces Gluten-Free Chicken Breasts
- 0.5 cup Gluten-Free All-Purpose Flour
- 0.25 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Paprika
- 2 large Eggs
- 0.5 cup Vegetable Oil
- 4 cups Romaine Lettuce
- 2 cups Baby Spinach
- 1 cup Cherry Tomatoes
- 2 large Hard-Boiled Eggs
- 1 large Avocado
- 1 large Cucumber
- 0.5 cup Shredded Cheddar Cheese
- 0.5 cup Crumbled Bacon
- 0.5 cup Avocado Ranch Dressing
Instructions
Prepare the gluten-free chicken tenders by preheating a skillet over medium-high heat and adding vegetable oil.
In a shallow dish, combine the gluten-free all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.
In another bowl, whisk the eggs.
Slice the chicken breasts into strips.
Dip the chicken strips in the egg mixture, then in the flour mixture, ensuring they are well-coated.
Fry the chicken strips in the hot oil until golden brown and cooked through, about 5-7 minutes per side. Then drain on paper towels.
Prepare the salad by chopping the romaine lettuce and mixing it with baby spinach, distributing them equally into four bowls.
Slice cherry tomatoes in half, chop hard-boiled eggs, slice avocado, and cucumber, and distribute these evenly across the salads.
Add shredded cheddar cheese and crumbled bacon to each salad.
Slice the cooked chicken strips and place on top of the salad.
Dress the salad with avocado ranch dressing just before serving.
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 72.9 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 17.8 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 798 mg | 61% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3539 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
